"The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents. This is a reason why sprouts are also called pre-digested foods [10]" "The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds." "Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process."
周末与我娘视频, 她说自己发黄豆芽,一次就弄一顿够吃, 两三天就可以, 我忽然感到好奇, 吃豆芽比吃豆子营养高吗? 如果说发出豆芽后,重量不变, 那等于没有增加什么营养价值. 如果重量增加了, 问题又来了, 发豆芽除了水是不用任何营养液的, 多出来的重量是什么? 如果多出来的是水, 说明也没增加什么营养, 如果多出了营养, 营养是哪里来的? 晒太阳晒出来吗?
过程很简单, 泡豆子吸足了水, 把水空干, 用一块湿布盖上, 每天至少用水洗一遍, 否则肯定会发霉发臭成沤肥料了, 有条件两遍, 我娘在家没事洗三遍, 我觉得没必要. 把水空干净, 湿布盖上, 直到吃为止.
泡了半天, 吸饱了水,
中间发现一些坏豆子, 扔出去几个,三天后,, 多出来的重量是哪里来的哪? 只是水吗? 多出来的豆芽部分肯定比豆子本身能包含更多的水. 也没见到豆子减小. 如果出了水,还多出了别的什么? 豆子没有在水里泡着.
要注意啊, 我第一次用的是costco 买的有机黄豆, 完全是不育不孕, 泡了一个礼拜没动静, 发豆芽差点变沤肥. 趁着没烂之前, 炒了吃了, 这有机黄豆, 不仅难熟,而且也不软, 嚼着费劲. 后来我用从华人超市买的, 塑料袋里的黄豆, 第二天就发芽. 这个方法只限黄豆, 绿豆会长根,都长在一个盆里没法处理, 用豆芽机, 收割时,根与芽容易分开. 这个豆子特别容易熟, 嚼起来是酥的.
谁更能吹.
进超市前, 没带橡胶手套, 发现了以前落在车里一幅用过的忘了扔掉, 都知道哈,带弹性的一次性橡胶手套脱下来是什么样, 手出点汗, 手指部分全部粘在一起, 根本别想再伸进手去, 很多时候脱下来里外反个. 我建议就别费劲了, 进出涂点sanitizer算了. 二货确坚持把它吹起来, 我说我的肺活量大, 我给你吹, 拿起一个猛吹, 果然管用, 缓口气再吹, 又吹鼓起一个手指头, 再吹, 终于全部吹起来了.
"看我能吹吧"! 扭头发现二货早已经把她自己的吹好, 在往手上戴.
"我也没见你吹啊" ,
"我吹了一口",
"我怎么吹四五口,才吹起来"?
"我吹一口气, 然后捏住底部开口, 然后慢慢把空气往手指头里去挤, 挤完一个,挤另一个"
!@#$%#@@#%^&*, 好吧, 我...这个二货.
而干豆子没有。
所以我猜是发生了分子变化，而不仅仅是吸收了水分
当年罐头外壳材料是铅之类的什么做的,在低温下分解,污染食物. 所有人都死了.
真的想二度使用，摘得时候inside out。。。把汗擦了。。。。。
我只见过你的的照片，没见过你女儿和你的媳妇儿。
https://en.wikipedia.org/wiki/Sprouting
"The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents. This is a reason why sprouts are also called pre-digested foods [10]" "The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds." "Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process."听说你小媳妇很漂亮哦，特别想看，让我看一眼
难道你没学过光合作用？中学必考内容。可以把空气中的气体元素合成为各种大分子，比如维生素。